breakfast · cooking

Lemon Cottage Cheese Pancakes

Sunday breakfast came and I was craving pancakes. I was considering vegan friendly ones but then I caved and made something more substantial (lets face it…vegan pancakes are not exactly much more than a leavened bread and don’t keep you full for long). Slathered with peanut butter and some maple syrup I happily gave into my craving.

Lemon Cottage Cheese Pancakes


  • 1¾ cups all-purpose buttermilk baking mix (used Trader Joe’s)
  • 1 cup unsweetened almond milk (or favorite milk on hand)
  • ¼ cup Egg Beaters or similar (or 1 egg)
  • ½ cup cottage cheese (used Daisy brand, all natural)
  • Zest of 1 small lemon
  • 1 Tbsp granulated sugar
  • Canola oil for griddle


Preheat the griddle to 350° (medium heat).

Add the baking mix to a large mixing bowl. Whisk the remaining ingredients together in a medium bowl, add to the dry and whisk until just combined.

Lightly oil the griddle and ladle on ¼ cup measures for each pancake. Cook for about 2 minutes and flip over, cook for another 2 minutes. Add a bit more oil for each batch of pancakes.

Makes 10-12 pancakes.


2 thoughts on “Lemon Cottage Cheese Pancakes

  1. So fluffy! Cottage cheese pancakes have been on my list to make for a long time now…but I keep eating the cottage cheese before I can make it. oops!

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